Recipe - Ruth Cochrans Corn Chowder

3 tablespoon Butter
1 small Onion, chopped
1 cup Ham, cubed
3 md Potatoes,
peeled and cubed
One half cup Water
Salt and pepper
16 ounce Canned corn
(creamstyle or regular)
2 cup Milk

Melt butter and saute onions until soft and transparent. Add the ham,
potatoes, water, salt and pepper (to taste) and cook, covered, until the
potatoes are done (easily pierced with a fork). Add the corn and the milk
and heat thoroughly. Do NOT boil. Serve with fresh bread.

NOTES:

* A hearty corn soup This recipe comes from my motherinlaw and is a
family favorite. It makes a good, hearty meal when served with fresh bread
or rolls. Yield: Serves 24 people.

* If you don't have any ham, you can substitute 6 slices of bacon. Fry up
the bacon and remove from the pan. Saute the onions in the bacon fat and
continue from there. Crumble the bacon and add with the milk and corn
instead of with the potatoes. Bacon gives a slightly different flavor. Note
that many stores offer canned ham in 6 3/4oz cans, packaged like tuna
fish.

: Difficulty: easy.
: Time: 10 minutes preparation, 30 minutes cooking.
: Precision: Approximate measurement OK.

: Anita Cochran
: Astronomy Dept., The Univ. of Texas, Austin, TX, 78712
: {noao, utsally, utngp}!utastro!anita
: anita@astro.UTEXAS.EDU

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini